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Gluten-Free Apple Crisp

Gluten-free apple crisp with a cinnamon-spiced apple filling and a golden almond-oat crumble topping. Baked until the filling bubbles and the edges turn crisp, then rested for clean, scoopable slices.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples Large apples, peeled and sliced.
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch Naturally gluten-free.
  • 1 tbsp lemon juice
gluten-free oat crumble
  • 1.5 cup certified gluten-free rolled oats
  • 0.5 cup almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter Cubed.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F, then grease a 9x13 baking dish so the crumble releases cleanly after baking.
Make the apple filling
  1. Toss apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread in the baking dish in a single layer with minimal gaps.
Make the gluten-free crumble
  1. Combine certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form and no dry pockets remain.
Bake
  1. Scatter the crumble over the apples, covering the surface, so the topping bakes into crisp, golden clusters.
  2. Bake at 375F for 40-45 minutes until the topping is golden and the filling is bubbling around the edges.
Rest and serve
  1. Rest the crisp for 10 minutes to set the bubbling juices before serving.

Notes

For the crispiest topping, make sure the butter stays cold while you cut it in and keep the clumps fairly chunky. Refrigerate leftovers in a covered container up to 3-4 days; reheat in a 350F oven until warmed through. Freezing is best done as an unbaked crumble topping—freeze the apple filling and crumble separately for up to 2 months, then assemble and bake from frozen if desired. For a dairy-free swap, use vegan butter in the same amount to keep the crumble texture.